Elegant & Easy: The Ultimate Summer Tomato Zucchini Tart Recipe
Imagine a dish that’s as visually stunning as it is incredibly delicious, yet surprisingly simple to create. This layered tomato zucchini tart is precisely that – a beautiful, elegant, and effortlessly prepared showstopper perfect for savoring the flavors of summer.
There’s a certain magic in preparing a dish that looks incredibly gourmet but comes together with minimal fuss. This past weekend, I rediscovered that magic with this delightful tomato zucchini tart. While its intricate layers might suggest hours in the kitchen, I promise you, it’s far less daunting than it appears. In fact, it’s remarkably straightforward, making it an absolute favorite kind of food: deceptively fancy-looking, yet accessible to any home cook.
My first encounter with this exquisite tart was nearly a year and a half ago during my culinary school days. Amidst a whirlwind of countless other recipes and techniques explored over those intense six months, this particular dish etched itself into my memory. Its fresh flavors, delicate texture, and sheer beauty made an indelible impression, standing out as a true highlight.
Since then, I’ve longed to recreate it, to adapt its simple elegance for my blog and share its charm with a wider audience. However, as life often does, distractions arose, and this culinary gem temporarily slipped from my active recipe rotation. But then, serendipity struck this past Saturday morning. I stumbled upon an old culinary school journal entry, and within hours, I found myself heading to the local market, inspired anew to gather all the vibrant ingredients needed to bring this summer tart back to life.
Crafting the Perfect Pate Brisee Crust: The Foundation of Flavor
While the tart’s filling is wonderfully simple, the foundation truly elevates this dish: a perfectly crisp and flaky pate brisee crust. This classic French pastry dough provides a buttery, tender base that beautifully complements the fresh vegetables. Honestly, the most time-consuming part of this entire recipe is preparing and blind-baking the crust. But don’t let that deter you; it’s a rewarding process and can be done easily by hand or, even quicker, in a food processor.
Making pate brisee involves keeping ingredients, especially the butter, very cold. This is crucial for achieving that desirable flaky texture. Cold butter creates pockets of steam in the oven, resulting in layers that shatter delightfully with each bite. After a quick pulse in the food processor to incorporate the butter into the flour, just enough ice water is added to bring the dough together. A short chill in the refrigerator allows the gluten to relax, making the dough easier to roll and preventing shrinkage during baking.
Blind baking, or pre-baking the crust without the filling, is another essential step. It ensures the bottom of the tart is fully cooked and crisp, preventing a soggy crust once the juicy vegetables are added. Using pie weights or dried beans helps hold the dough in place, maintaining its shape and preventing bubbles. This extra effort upfront guarantees a stunning and structurally sound tart ready to hold its vibrant filling.
The Art of Layering: A Feast for the Eyes and Palate
Beyond the crust, assembling this tomato zucchini tart is truly a breeze because all the filling ingredients are used raw. The magic truly happens in the oven as the flavors meld and the vegetables soften. Once your zucchini and tomatoes are perfectly sliced, it’s simply a matter of alternating those beautiful layers in concentric circles, creating an eye-catching spiral design.
Start from the outer edges of your tart shell and gracefully work your way inwards. For an even more professional and aesthetically pleasing result, a helpful tip is to choose zucchini and tomatoes that have a similar diameter. This makes the layering process significantly easier and ensures a uniform, elegant presentation. Don’t overthink it too much, though – remember to have fun with it! The slight imperfections often add to the homemade charm.
Once your vibrant layers are complete, a generous brush of fragrant basil-garlic olive oil, a sprinkle of sea salt, and freshly ground pepper are all that’s needed. Then, it’s into the oven it goes. Set your timer and let the oven do its work, transforming the raw vegetables into tender, caramelized perfection. If you’re like me and find it hard to resist peeking, feel free to flip on that oven light and watch the transformation unfold with eager anticipation!
A Symphony of Summer Flavors: Why This Tart is a Must-Try
I truly adore this tomato zucchini tart for a multitude of reasons. It’s not just a dish; it’s an experience. Each bite delivers an incredibly delicate and light sensation, yet it’s packed with robust, sun-kissed flavors. The heart of this tart lies squarely in its filling – fresh, crisp zucchini, perfectly ripe plum tomatoes, fragrant fresh basil, pungent garlic, fruity extra virgin olive oil, and a generous dusting of freshly grated Parmesan cheese. It’s a harmonious blend where each ingredient shines, celebrating the bounty of summer produce.
This savory tart is incredibly versatile. Serve it warm as a light lunch, a sophisticated appetizer, or a vibrant side dish to grilled chicken or fish. Its elegant appearance makes it ideal for brunches, garden parties, or even a casual weeknight meal when you want something special without the stress. The interplay of the crisp, buttery crust with the tender, slightly sweet and savory vegetables creates a texture and flavor profile that’s simply irresistible. Garnished with a few extra basil leaves and a sprinkle of flaky salt, it truly is summer on a plate. Enjoy every delectable bite!
Fresh Tomato Zucchini Tart
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Ingredients
For the Pate Brisee Dough:
- 1¼ cups (150 g) unbleached all-purpose flour
- ½ teaspoon kosher salt
- ½ cup (4 oz; 115 g) cold unsalted butter cut into small cubes
- 2-4 tablespoons ice water
For the Tomato Zucchini Filling:
- ¼ cup (60 mL) extra virgin olive oil
- ¼ cup packed basil leaves, finely chopped plus extra leaves for garnishing
- 3 garlic cloves finely minced (about 1 tablespoon)
- kosher salt
- freshly ground black pepper
- ⅓ cup grated Parmesan cheese
- 1 lb fresh Roma or plum tomatoes
- 1 lb fresh zucchini
- flaky salt such as Maldon, for finishing
Instructions
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1. Prepare and Chill Tart Dough: In the bowl of a food processor, combine the flour and salt. Cut the cold butter into small cubes and place them in a separate bowl. Transfer both bowls to the freezer for 10 to 15 minutes to ensure they are very cold.
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2. Make the Dough: Remove the chilled butter and flour mixture from the freezer. Add the cold butter to the flour mixture in the food processor. Using the blade attachment, pulse several times until the butter pieces are roughly the size of small peas and are evenly distributed throughout the flour.
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3. Add Ice Water: Add 2 tablespoons of ice water to the mixture and pulse a few times. Continue to add more ice water, one tablespoon at a time (pulsing after each addition), until the dough just begins to come together. The exact amount of water needed may vary based on environmental moisture and humidity.
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4. Chill the Dough: Transfer the dough to a lightly floured countertop and gently press it together with your hands to form a cohesive ball. Shape it into a thick disc, wrap tightly in plastic wrap, and refrigerate for at least 1 to 2 hours. For best results, you can prepare the dough the day before and chill it overnight.
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5. Prepare for Blind Baking: Preheat your oven to 400°F (204°C) with an oven rack positioned in the center. Have a 10-inch tart pan with a removable bottom ready.
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6. Roll and Fit the Dough: After the dough has sufficiently chilled, remove it from the refrigerator and let it sit at room temperature for 10 to 15 minutes to slightly soften. Lightly flour your work surface and, using a rolling pin, roll the dough into a 12 to 13-inch diameter disc. Rotate the dough continuously to prevent sticking. Carefully fold the rolled dough into quarters and transfer it to the tart pan. Gently press the dough into the sides and corners of the pan without stretching it. Roll the rolling pin over the top edge of the pan to neatly trim and remove any excess dough. Cover the dough-lined tart pan with plastic wrap and chill it in the refrigerator for another 15 to 20 minutes.
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7. Blind Bake the Crust: Remove the chilled tart shell from the fridge. Line the tart dough with aluminum foil or parchment paper, then fill it with pie weights or dried beans. Bake for 20 minutes. Carefully remove the pie weights and parchment paper. If the bottom of the crust still looks wet or undercooked, continue baking for an additional 5 to 10 minutes, checking frequently to prevent over-browning. Allow the baked crust to cool completely on a wire rack while you prepare the filling ingredients.
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8. Prepare the Filling Ingredients: In a small bowl, combine the finely minced garlic, finely chopped basil, and extra virgin olive oil. Season this basil-garlic oil mixture generously with kosher salt and freshly ground black pepper. Using a mandolin (or a very sharp knife), slice the zucchini into uniform ⅛-inch round slices and lightly season them with salt. Using a serrated knife, slice the tomatoes into ¼-inch slices. Season the tomato slices lightly on both sides with salt, then place them on a layer of paper towels to absorb any excess moisture. Set aside both the zucchini and tomato slices.
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9. Assemble the Tart Base: Lightly brush the cooled, blind-baked tart shell with a portion of the prepared basil-garlic oil (you should reserve enough for brushing the vegetables later). Evenly distribute the grated Parmesan cheese over the oiled crust. Blot the zucchini and tomato slices once more with paper towels to ensure as much excess moisture as possible is removed – this helps prevent a soggy tart.
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10. Layer the Vegetables: Begin layering the zucchini and tomato slices alternately in a circular pattern, starting from the outside edge of the tart shell and working your way inward. Ensure the slices are tightly layered against each other, as they will shrink slightly during baking. Try to use the larger slices for the outer rings and progressively smaller slices for the inner circles. Continue this process until the entire tart shell is filled. You should aim for at least two complete circular rings. If there’s any small empty space in the center, you can chop up a few small pieces of zucchini or tomato to fill it.
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11. Bake the Tart: Generously brush the layered vegetables with the remaining basil-garlic oil. Season very lightly with a final sprinkle of salt and pepper. Bake the tart at 400°F (204°C) for 30 to 45 minutes, or until the tomatoes and zucchini are tender, softened, and lightly caramelized around the edges. Optional (but highly recommended for a golden finish): For the last 2 to 3 minutes of baking, carefully place the tart under the oven broiler. Watch it very closely during this step to prevent the crust or vegetables from burning.
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12. Serve: Allow the tart to cool slightly before serving warm, or preferably at room temperature. Garnish with fresh basil leaves and a sprinkle of flaky sea salt, such as Maldon, for an extra touch of flavor and texture.
Tips for Success:
- Uniform Slicing: For the most attractive and evenly cooked tart, use a mandolin to slice the zucchini to a consistent ⅛-inch thickness. A serrated knife works best for slicing tomatoes without crushing them.
- Moisture Removal: Don’t skip blotting the sliced vegetables with paper towels. Removing excess moisture is crucial to prevent a soggy crust and ensures the vegetables caramelize beautifully.
- Chill the Dough: Proper chilling of the pate brisee dough is vital for a tender, flaky crust that doesn’t shrink excessively during baking.
- Broiling for Finish: The optional broiling step adds a beautiful golden-brown color and a slight char to the vegetables, enhancing their flavor and the tart’s visual appeal. Be vigilant during this step to avoid burning.